Production method of deep-fried dried bean curds

Abstract

The invention relates to a production method of deep-fried dried bean curds. The problems that deep-fried dried bean curds in the prior art are gray and dark in color, are not uniform in color, are not golden, and are dry, hard and bitter in mouth feel can be solved effectively. The technical scheme for solving the problem lies in that the production method comprises the steps of selecting propersoybeans, soaking the selected soybeans (soaking beans), performing cleaning to remove impurities, performing grinding into pulp (bean grinding), performing separation, cooking pulp, reducing the temperature, performing pulp solidification, performing standing to concentrate pulp, performing loading into boxes, performing squeezing for shaping, performing dividing to obtain semi-finished products,performing deep-frying to obtain finished products, and performing warehousing. Through the adoption of the production method disclosed by the invention, the color of the products is effectively improved, so that the deep-fried dried bean curds are golden and delicate; the structure of internal structure and the mouth feel of the products are improved; and fat oxidization time is delayed, the cost of auxiliary materials is saved, and the production method of the deep-fried dried bean curds is creative.

Description

Technical field [0001] The invention relates to the field of soybean product production and processing, in particular to a production method of fried dried tofu. Background technique [0002] At present, most of the soy products factories in the process of making conventional products "fried dried tofu", generally take the operation: select a whole piece of old tofu (North tofu), cut into slices of appropriate size, at an oil temperature of 170- Fry at 190°C for about 3-5 minutes, and fry until golden color and crusty. The finished product is taken out and allowed to cool. In long-term practice, the following points have been summarized: [0003] 1. Use the finished old tofu as the raw material to slice it for frying to make "fried dried tofu". The finished fried dried is easy to appear on the senses. The edges and corners have "scorched edges" and "scorched edges". The color is gray and dark. Uneven, not golden yellow; [0004] 2. The taste is dry and hard, because the old tofu (b...

AI Technical Summary

Problems solved by technology

[0006] In view of the above situation, in order to solve the defects of the prior art, the object of the present invention is to provide a kind of production method of fried tofu, which can effectively solve the gray and dark color of the prior art, uneven color, non-golden yellow, and poor taste. Dry, hard, and painful hair problems